Slow Cooker Korean Beef (Printable)

Tender beef in savory-sweet Korean sauce with gochujang and aromatics

# What You'll Need:

→ Beef

01 - 2 lbs beef chuck roast, cut into 2-inch pieces

→ Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar
04 - 1/4 cup sesame oil
05 - 4 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 1/4 cup rice vinegar
08 - 2 tablespoons gochujang (Korean chili paste)
09 - 2 teaspoons toasted sesame seeds, plus extra for garnish
10 - 1/2 teaspoon black pepper

→ Vegetables and Garnish

11 - 1 medium onion, thinly sliced
12 - 4 green onions, sliced
13 - 1 tablespoon cornstarch (optional, for thickening)
14 - 2 tablespoons water (optional, for thickening)

# How To Make It:

01 - Place beef pieces and sliced onion in the slow cooker.
02 - In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, sesame seeds, and black pepper until well combined.
03 - Pour the sauce over the beef and onions, tossing gently to coat evenly.
04 - Cover and cook on low for 8 hours or high for 4 hours, until the beef is very tender and shreds easily.
05 - If a thicker sauce is desired, mix cornstarch with water to make a slurry. Stir into the slow cooker during the last 30 minutes of cooking.
06 - Shred the beef using two forks and mix with the sauce. Garnish with sliced green onions and extra sesame seeds. Serve with steamed rice or in lettuce wraps.

# Tips from dashanddishes:

01 -
  • The beef practically melts in your mouth after slow cooking all day
  • You get complex Korean flavors with almost zero hands on time
  • Your whole house will smell incredible before you even sit down to eat
02 -
  • Gochujang can be found in the international aisle or Asian markets, and once you taste it, you will want to put it on everything
  • The beef gets even better if you make it a day ahead, giving the flavors time to meld
03 -
  • Pat the beef dry before cutting it to help it sear slightly in the slow cooker, adding extra flavor depth
  • Toast your sesame seeds in a dry pan for 2 minutes before adding them to the sauce

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